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Savoury Chelsea buns recipe
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6 ratings
Chelsea buns for lunch? Why not when they're these melt-in-the-mouth buns, packed with Med flavours. Serve them as sandwiches, with soup or as part of a picnic spread. The recipe serves 9, but we don't think they'll last long! See method
Ingredients
- 75g courgette, trimmed and coarsely grated
- 1 small carrot (75g), scrubbed and coarsely grated
- 450g strong white bread flour, plus 1 tbsp and extra for dusting
- 7g sachet fast action yeast
- 1 tsp fine salt
- 150ml whole milk
- 1 medium egg, lightly beaten
- 75g unsalted butter, melted, plus extra for greasing
- oil, for greasing
- 60g green pesto
- 75g 30% reduced-fat mature cheese, grated
- 4 spring onions, finely sliced
- 75g sundried tomatoes, drained and chopped
If you haven't got any white bread, try using brown instead
Each serving contains
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Energy
1445kj
344kcal
17%
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Fat
15g
21%
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Saturates
7g
35%
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Sugars
3g
3%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 39.7g
Protein 11.1g
Fibre 3.1g
Method
- Put the courgette and carrot in a clean tea towel and squeeze out as much water as possible. Scatter onto a baking tray lined with kitchen paper and cover with another sheet of kitchen paper, pressing down. Remove the top sheet and set aside, uncovered, while you make the dough.
- Mix the flour, yeast and salt in a large mixing bowl, making a well in the centre. Mix the milk, egg and butter in a jug, then slowly pour into the well, using a wooden spoon to bring the flour in from the sides before finally using your hands to make a soft dough.
- Tip onto a flour-dusted work surface and knead for 6-8 mins until smooth and elastic. Press the grated veg with a final piece of kitchen paper, then scatter onto the work surface. Sprinkle 1 tbsp flour over the veg, then continue to knead the dough until the veg is all incorporated. Shape into a ball, then return to the bowl, covering with lightly oiled clingfilm. Leave to rise in a warm place for 1 hr, or until doubled in size.
- Knock back the dough on a lightly floured surface, then roll out into a rectangle, roughly 45 x 25cm. Spread over the pesto, leaving a 2cm border, then scatter over the cheese, spring onions and sundried tomatoes. Roll the dough up tightly from a long end, then slice into 9 pieces.
- Arrange the pieces in 3 rows in a greased, deep 20cm square tin, cut side up. Cover with lightly oiled clingfilm and leave in a warm place to rise for another 45 mins, or until doubled in size. Preheat the oven to gas 6, 200°C, fan 180°C.Bake the rolls for 40-45 mins until golden. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely.
Tip: Serve with soup or turn into sandwiches. Fill with ham and tomato chutney, try with roasted veg, or add cured ham and cheese. Serve as part of a salad plate with houmous.
See more Savoury baking recipes